Sausage & Gorgonzola-Stuffed Portobello Mushrooms

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Sausage & Gorgonzola-Stuffed Portobello Mushrooms
Take dinner to the next level with these bold Sausage & Gorgonzola-Stuffed Portobello Mushrooms. With a blend of sweet Italian sausage, Tomato & Basil sauce, Gorgonzola cheese, and crunchy toasted pine nuts, this recipe will bring flavor and excitement to the table every time.

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YieldServes 4

Prep Time15 minutes

Cook Time20 minutes

Take dinner to the next level with these bold Sausage & Gorgonzola-Stuffed Portobello Mushrooms. With a blend of sweet Italian sausage, Tomato & Basil sauce, Gorgonzola cheese, and crunchy toasted pine nuts, this recipe will bring flavor and excitement to the table every time.

Meanwhile, bring spinach and ¼ cup water to boil in 5-quart stockpot on high heat. Cover; cook on low heat 2 min. or until spinach is wilted, stirring occasionally. Season with salt and ground black pepper.

Arrange spinach on serving plates. Top with mushrooms. Serve with remaining warmed sauce.

Tips

For vegetarian stuffed mushrooms, omit sausage and cook the chopped mushroom stems with the onions.

Variation: To make appetizer stuffed mushrooms, substitute large white mushrooms for the portobellos. Prepare filling and stuff into white mushroom caps as directed. Bake 10 min. or until tender.

Meanwhile, bring spinach and ¼ cup water to boil in 5-quart stockpot on high heat. Cover; cook on low heat 2 min. or until spinach is wilted, stirring occasionally. Season with salt and ground black pepper.

Arrange spinach on serving plates. Top with mushrooms. Serve with remaining warmed sauce.

Tips

For vegetarian stuffed mushrooms, omit sausage and cook the chopped mushroom stems with the onions.

Variation: To make appetizer stuffed mushrooms, substitute large white mushrooms for the portobellos. Prepare filling and stuff into white mushroom caps as directed. Bake 10 min. or until tender.